
Recipe
New York-Style Pizza with a Peruvian Twist
Peruvian-Inspired New York-Style Pizza: A Fusion of Flavors
4.7 out of 5
In the vibrant culinary landscape of Peruvian cuisine, we bring you a unique twist on the classic New York-style pizza. This fusion dish combines the beloved crispy crust and gooey cheese of the iconic American pizza with the bold flavors of Peru. Get ready to embark on a culinary adventure that marries two delicious worlds.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Pescatarian, Dairy-free (if omitting queso fresco), Nut-free, Soy-free
Allergens
Wheat (gluten), Dairy (if using queso fresco)
Not suitable for
Vegan, Vegetarian, Gluten-free, Egg-free, Paleo
Ingredients
While the original New York-style pizza is known for its simplicity and classic toppings like pepperoni and mozzarella, our Peruvian-inspired version takes a departure by incorporating traditional Peruvian ingredients and flavors. Expect to find vibrant toppings such as aji amarillo sauce, rocoto peppers, and queso fresco, adding a spicy and tangy kick to the familiar pizza base. We alse have the original recipe for New York-Style Pizza, so you can check it out.
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2 cups (470ml) warm water 2 cups (470ml) warm water
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1 tablespoon (15g) active dry yeast 1 tablespoon (15g) active dry yeast
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1 tablespoon (12g) sugar 1 tablespoon (12g) sugar
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5 cups (625g) bread flour 5 cups (625g) bread flour
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2 teaspoons (10g) salt 2 teaspoons (10g) salt
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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1 cup (250g) aji amarillo sauce 1 cup (250g) aji amarillo sauce
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1 cup (150g) rocoto peppers, thinly sliced 1 cup (150g) rocoto peppers, thinly sliced
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2 cups (200g) queso fresco, crumbled 2 cups (200g) queso fresco, crumbled
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1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
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Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat: 12g (6g saturated)
- Carbohydrates: 65g (4g sugars)
- Protein: 20g
- Fiber: 4g
- Salt: 2g
Preparation
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1.In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
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2.In a large mixing bowl, combine bread flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
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3.Mix the ingredients until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
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4.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
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5.Preheat the oven to 230°C (450°F) and place a pizza stone or baking sheet in the oven to heat.
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6.Punch down the dough and divide it into two equal portions. Roll out each portion into a thin circle.
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7.Transfer the rolled dough onto a piece of parchment paper. Spread aji amarillo sauce evenly over the dough, leaving a small border for the crust.
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8.Top the sauce with rocoto peppers, queso fresco, and shredded chicken.
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9.Carefully transfer the pizza on the parchment paper onto the preheated pizza stone or baking sheet.
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10.Bake for 12-15 minutes until the crust is golden and the cheese is melted and bubbly.
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11.Remove from the oven and garnish with fresh cilantro leaves.
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12.Slice and serve hot.
Treat your ingredients with care...
- Aji Amarillo Sauce — If you can't find aji amarillo sauce, you can make your own by blending together yellow chili peppers, garlic, lime juice, and a touch of oil.
- Rocoto Peppers — Rocoto peppers are quite spicy, so adjust the amount according to your heat preference. If rocoto peppers are not available, substitute with jalapenos or other spicy peppers.
- Queso Fresco — Queso fresco is a mild and crumbly cheese. If you can't find it, you can substitute with feta cheese or a mild white cheese.
Tips & Tricks
- For a crispier crust, preheat the baking sheet or pizza stone in the oven before placing the pizza on it.
- Experiment with different Peruvian toppings such as sliced avocado, huacatay sauce, or marinated onions for added flavor.
- If you prefer a spicier pizza, drizzle some aji amarillo sauce on top before serving.
- To save time, you can use store-bought pizza dough instead of making it from scratch.
- Leftover pizza can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Serving advice
Serve the Peruvian-inspired New York-style pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or share it as an appetizer during gatherings. Pair it with a refreshing Peruvian drink like chicha morada or a cold Cusqueña beer for a complete culinary experience.
Presentation advice
To enhance the presentation, sprinkle some fresh cilantro leaves on top of the pizza before serving. The vibrant green color will add a pop of freshness to the golden crust and colorful toppings. Serve it on a wooden cutting board or a pizza stone to showcase the rustic charm of this fusion dish.
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